Gingerbread Trifle With Pumpkin Cream And Pears Recipe

Name: Gingerbread Trifle With Pumpkin Cream And Pears
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups flour; 1/2 tablespoon baking soda; 1/4 teaspoon salt; 2 teaspoons ground ginger; 1 teaspoon cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon freshly ground black pepper; 10 tablespoons softened, unsalted butter, divided; 1/2 cup dark brown sugar plus 1 tablespoon; 3/4 cup dark molasses (I used Steen's); 2 eggs; 1 cup hot water; 2 cups chilled heavy cream; 10 ounces pumpkin butter; 2 tablespoons sugar; 1 teaspoon vanilla; 3 Bosc pears, peeled and cut in 3/4 inch dice; 1 cup pecan halves, toasted and chopped (reserve 10 or so for garnish)

Servings: persons

2 1/2 cups flour
1/2 tablespoon baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground black pepper
10 tablespoons softened, unsalted butter, divided
1/2 cup dark brown sugar plus 1 tablespoon
3/4 cup dark molasses (I used Steen's)
2 eggs
1 cup hot water
2 cups chilled heavy cream
10 ounces pumpkin butter
2 tablespoons sugar
1 teaspoon vanilla
3 Bosc pears, peeled and cut in 3/4 inch dice
1 cup pecan halves, toasted and chopped (reserve 10 or so for garnish)

1
To prepare gingerbread: Preheat oven to 350 and butter a 9 inch square cake pan. In a medium sized bowl, cream 8 tablespoons butter with the brown sugar. Beat in molasses and eggs. Sift the flour, salt, soda and spices together. Gradually add flour mixture to the butter mixture alternately with the hot water. Beat well after each addition. Pour batter into the prepared pan and bake for 35-40 minutes. Cake can be prepared a day ahead of assembling the trifle. When cool, cut cake into 1 inch square cubes.
2
To prepare the pumpkin cream and whipped cream: In a medium size bowl, whip 2 cups of cream until peaks form. Remove 1 cup of whipped cream from bowl and mix with the pumpkin butter in a smaller bowl and set aside. Add the vanilla and 2 tablespoons of sugar to the whipped cream and beat quickly to mix. Set aside.
3
To prepare the pears: Melt remaining 2 tablespoons of butter in a shallow skillet over medium heat and add the diced pears. Stir in remaining 1 tablespoon of brown sugar. Let pears cook until they are very soft (10-15 minutes depending upon how ripe they are). Turn heat down if they are browning too quickly. Set aside.
4
To assemble trifle: In a trifle bowl or 3 quart souffle, place about half the cake cubes in a layer on the bottom (can squish pieces to fit). Cover with a layer of half the pumpkin cream. Add a layer of half the pears and then half of the toasted, chopped pecans. Cover with a layer of whipped cream. Then add remaining cake cubes in a tight layer (may have some leftover to snack on) and repeat with the same layers, ending with whipped cream (may have a little whipped cream leftover, too, to serve with the trifle if desired). Garnish with pecan halves and chill for at least 4 hours or overnight. I think it is better served the next day. Enjoy!

2071

kcal

Calories

178

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 1/2 cups flour, 1/2 tablespoon baking soda, 1/4 teaspoon salt, 2 teaspoons ground ginger, and more.

Yes, Gingerbread Trifle With Pumpkin Cream And Pears falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Trifle With Pumpkin Cream And Pears

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